Curried Vegetable Soup

Bye-bye, boring vegetable soup. This spiffed-up variation takes just 20 minutes to make.


Curried Vegetable Soup

by 1  person


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Ingredients
  • 3   cups 
    cauliflower florets
  • 1  14  ounce can 
    unsweetened coconut milk
  • 1  14  ounce can 
    vegetable or chicken broth
  • 1   tablespoon 
    curry powder
  • 1/4  cup 
    chopped fresh cilantro
  • 2   cups 
    frozen baby peas-vegetable blend
  • 2   
    pita bread rounds, cut into wedges (optional)
  • 1   tablespoon 
    olive oil (optional)
  •  
    Fresh cilantro sprigs and crushed red pepper (optional)
Directions
1.
Heat broiler. In Dutch oven combine cauliflower, coconut milk, broth, curry powder, and the 1/4 cup cilantro. Bring to boiling over high heat. Reduce heat to medium-low. Simmer, covered, 10 minutes or until cauliflower is tender. Stir in frozen vegetable blend. Cook, uncovered, until heated through. Season with 1/4 teaspoon salt.
2.
Meanwhile, place pita wedges on baking sheet. Brush both sides with oil. Sprinkle with 1/4 teaspoon curry powder. Broil 3 to 4 inches from heat for 4 minutes, turning once, until golden. Serve soup with pita wedges. Sprinkle with cilantro and red pepper. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 138, Fat, total (g) 6, chol. (mg) 0, sat. fat (g) 4, carb. (g) 19, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 4, sugar (g) 6, pro. (g) 3, vit. A (IU) 1652.07, vit. C (mg) 41.92, Thiamin (mg) 0.04, Riboflavin (mg) 0.05, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.18, Folate (g) 52.41, Cobalamin (Vit. B12) (g) 0, sodium (mg) 620, Potassium (mg) 271, calcium (mg) 30.29, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet
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